Paella is a traditional Valencian rice dish, although you will find Paella served all over Spain, from Barcelona to Seville to A Coruna, and naturally, given to variations according to region and cook!
Estimated reading time: 5 minutes
Authentic Paella Recipe
I’ve been to Spain many a time, more often than not, off the beaten track, away from the tourist spots. A holiday to me, is about culture and food, not necessarily in that order. I have had paella in more Spanish towns than I can remember, even a very spicy one close to the Morrocan border!
While they differed in certain bits of their composition, the one thing they all had in common was the method of cooking and I think that’s what makes the dish what it is.
However, Valencians will tell you that only their recipe is a paella. Everything else is just arroz!
What does Paella Mean?
The word paella is a Catalan word that comes from the Old French word paelle for pan, and which in turn comes from the Latin word patella, also meaning pan.
According to Wiki: (I suggest you read this page, very interesting reading)
Valencians use the word paella for all pans, including the specialized shallow pan used for cooking paellas. However, in most other parts of Spain and throughout Latin America, the term paellera is more commonly used for this pan, though both terms are correct, as stated by the Royal Spanish Academy, the body responsible for regulating the Spanish language in Spain.[13][14] Paelleras are traditionally round, shallow and made of polished steel with two handles.
So now that we know about the pans, let’s move on to the recipe!
To me, paella is a very adaptable and very forgiving recipe; use the right rice, paprika, soffrito and saffron and you’ve got the perfect base for your creativity!
How to Cook Paella at Home
Paella Rice
Use the right rice – Spanish paella rice is short, round and absorbs liquid very well while still maintaining its integrity (shape and texture). The most common paella rice is Bomba but there are also Bahia, Balilla, Senia, and Calasparra.
Paella Pan
We all know that paella is cooked in a paella (pan), see above. The idea behind the shape of the pan and its width is that as much rice hits the bottom of the pan as possible to get maximum, almost caramelised flavour and to ensure that the rice cooks in an even thin layer.
If you cannot get a paella pan, go for a large frying pan that’s about 7.5cm (3″) deep. Just remember, the bigger the pan, the larger your flame source has to be too!
Stock for Paella
Homemade is best we all know, but I understand that that’s not always viable, so the alternative is a good shop bought one, which these days, is very, very easy to find. My favourite is chicken stock, even if I’m making a seafood paella, as I find seafood stock overpowering, but that’s a matter of choice. The stock is yet another layer of flavour to the whole dish, so is very, very important, no nasty added stuff, please!
LinsFood’s Paella Recipe
I make paella very, very often as the whole family loves it, so much so, it’s become one of those recipes that we just “throw things” into! You know, whatever happens to be at hand, so sometimes it’s just chicken, sometimes it’s chicken and sausages, or seafood and sausages, you get the idea!
Did I say an adaptable recipe? That’s right, make it vegetarian if you want but here’s a tip: use pre roasted veggies for added depth of flavour. You know those Italian antipasti you get at delicatessens? Olives, peppers, artichokes? They’re great in a vegetarian paella!
That’s it, shall we get our aprons on?
Update, 18th October 2015
We are, once again, in Spain, in part 2 of our 6-8 month travel adventure. Part 1 was a 2-month, 5-city trip that included my niece’s wedding in Kuala Lumpur, Malaysia. Go on over to the Travel page to catch up on that, if you fancy, I’ve still to do Bangkok, Singapore and Ho Chi Minh City.
At the moment, we are living in a little town called Venta Lanuza between Alicante and Valencia, almost in the middle of nowhere! I’ll write about that soon too but this update was just to mention that these are all new photos, and all from Spain. I’m always amazed at how much cheaper and tastier the seafood is here!
Enjoy the recipe!
More Spanish Recipes on LinsFood
If you like the recipe and article, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood.
Lin xx
Paella Recipe – Spanish Rice Dish from Valencia
Ingredients
- 2½ L hot chicken stock
- 1 pinch saffron
- 2 Tbsp olive oil
- 500 g chicken (thighs are best, bite size pieces)
- 1 medium onion finely chopped
- 3 cloves garlic finely chopped
- 2 tomatoes chopped small
- 500 g paella rice
- 1 tsp sweet smoked paprika
- 12 green beans chopped inch long
- 3 chorizos or sausages of your choice sliced
- 500 g seafood (mix of salmon, mussels, clams)
- 12 large prawns in shell
- lemons cut in wedges
- black pepper freshly ground
- handful flat parsley chopped
Instructions
- Sprinkle the saffron into the chicken stock and leave the stock to simmer.2½ L hot chicken stock, 1 pinch saffron
- Heat the olive oil in your pan over medium high heat and brown the chicken pieces for about 5 minutes.500 g chicken, 2 Tbsp olive oil
- Add the onion, garlic and tomatoes and sauté until soft.1 medium onion, 3 cloves garlic, 2 tomatoes
- Now add the rice and give it a good stir before adding 1.5L of the stock and paprika.500 g paella rice, 1 tsp sweet smoked paprika
- Bring to boil and cook on a high simmer for about 15-20 minutes, stirring occasionally, at which point the rice will be nearly cooked.
- Add 500ml more of the stock, the vegetables, chorizos or sausages and seafood, giving it a good stir.12 green beans, 500 g seafood, 12 large prawns, 3 chorizos or sausages of your choice
- Keep cooking for another 10 minutes or so, adding more stock if needed, until the rice is fully cooked as is all the seafood.
- Squeeze some lemon juice and add some freshly ground black pepper.lemons, black pepper
- Scatter the parsley all over, arrange the seafood on the rice and serve with lemon wedges.handful flat parsley
Paella is a very rich in flavors dish that combines all sorts of controversial ingredients. that’s why it is so tasty! Beautiful choice!
I first tried this dish when we moved to Fl and I loved it. I have never tried cooking this but would love too. It looks amazingly delicious!
I love paella and make it every once in a while when I get myself down to Brindisa in Borough market to get the ingredients. Thanks for dropping my my blog!
Lin, that is a stunner of a paella! I love the idea of the Cooked in Translation group.
i have yet to try paella – even though it is always on my must try list. yours looks so delicious, it is inspiring me to tackle this dish!
Thanks for linking this in to Food on Friday.
Have a good week.
Only one of the tastiest dishes ever! Love paella 🙂
Cheers
CCU
I soooo love paella! 🙂 Yum!
Lovely looking Paella!!Love the chorizio with the seafood :)Delicious flavors!!
Hi there Would you like to link this in to Food on Friday: Chicken and/or Fish and Seafood I am sure lots of people would be interested in it. Have a nice day.